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Thai Cashew Noodles With Spicy Scallops & Cashew Butter

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“Cashews are a food you can truly enjoy while also doing your heart a favor. Try blending them into a nut butter that can go from snack time to the main meal.;) Nut butters are all the rage in the health market but they can be expensive. Enjoy it! This whole dish is good and good for you. -- Issue 80, April 2010. :) Cooling time = 20 min to 2 hours -- not accounted for.”

Ingredients Nutrition


  2. Pulse cashews in a mini food processor until paste-like; add water and oil, pulse until mixture is creamy.
  3. Add sugar and salt; pulse to incorporate.
  4. Refrigerate in an airtight container for up to 2 weeks.
  6. Bring a pot of water to boil for the vegetables and noodles.
  7. Combine juice of 1 lime, 2 T honey, 1 tsp chili garlic sauce, 1 T ginger and garlic in a large bowl.
  8. Add scallops, tossing to coat; marinate in the refrigerator for 20 minutes or as long as 2 hours.
  9. Ass bell pepper, carrots, peas, and noodles to boiling water; cook 4-5 minutes or until noodles are soft and vegetables are crisp-tender.
  10. Drain noodles and vegetables reserving 2-3 cups noodle-cooking water in a large measuring cup.
  11. Rinse noodles and egetables under running water to remove excesss starch; return to empty pot.
  12. Combine cashew butter, juice of remaining lime, 2 T honey, 1 tsp chili garlic sauce, and 1 T ginger; whisk until blended.
  13. Add sauce to drained vegetables and noodle in pot.
  14. Thin sauce with somee of the reserved noodle-cooking water (about 2 cups).
  15. until sauce reaches desired consistency: season with salt.
  16. Heat 1 T oil in large sauté pan over high heat; remove scallops from marinade -- discard marinade.
  17. Pat scallops dry with paper towels.
  18. Sear scallops until browned on one side -- flip scallops until browned on other side.
  19. Divide noodle mixture among 4 plates.
  20. Top each with 3 scallops.
  21. Garnish each serving with cilantro and roasted cashew halves.

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